6 to 8 cups chopped earthy or crisp greens, such as spinach, escarole and romaine hearts

Directions

For the pizzas: Heat the butter in a large high-sided skillet over medium heat. Add the thyme, onions and bay leaves and season with salt and pepper. Cook low and slow until deep caramel in color and very sweet, 35 to 40 minutes. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Stir in the consomme.

Preheat the oven to 400 degrees F.

Toast the bread in the oven. Top with the onion mixture and the cheeses. Return to the oven and bake until the cheese is melted and lightly browned.

For the salad: Combine the vinegar, honey, lemon juice and shallost in a large bowl and let sit for 5 to 10 minutes. Whisk in the mustard and then the EVOO; season with salt and pepper. Add the greens and toss to coat with the dressing.

Serve the pizzas with the salad.

Cook's Note: The onion topping can be covered and refrigerated for a make-ahead meal. Reheat with a splash of water to loosen.